24 Delicious Southern Cornbread Recipes Everyone Loves

Craving that perfect slice of Southern comfort? Look no further! Our roundup of 24 Delicious Southern Cornbread Recipes is a treasure trove of golden, buttery goodness that promises to warm your heart and home. From classic buttermilk to creative twists with jalapeños and cheese, there’s a recipe here for every occasion. Dive in and discover your next family favorite today!

Classic Southern Buttermilk Cornbread

Just last weekend, I found myself craving that golden, slightly crispy edge only a well-made cornbread can offer. It’s a dish that reminds me of family gatherings, where the bread was passed around the table, still warm from the oven. Today, I’m sharing my go-to recipe for Classic Southern Buttermilk Cornbread, a staple in my kitchen that never fails to comfort.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 cup buttermilk, shaken well
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten

Instructions

1. Preheat your oven to 425°F (220°C) and place a 9-inch cast-iron skillet inside to heat up.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread, so mix until the ingredients are barely incorporated.
5. Carefully remove the hot skillet from the oven and pour in the batter. It should sizzle slightly—this ensures a crispy bottom. Tip: For extra crispiness, you can brush the skillet with a little extra butter before adding the batter.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

This cornbread comes out with a perfect balance of textures—crispy on the outside, tender and moist inside. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal.

Sweet Honey Butter Cornbread

Sometimes, the simplest dishes bring the most comfort, and that’s exactly what this Sweet Honey Butter Cornbread does for me. It’s a recipe that reminds me of lazy Sunday afternoons at my grandma’s house, where the smell of cornbread baking was as comforting as her hugs.

Ingredients

• 1 cup of finely ground yellow cornmeal
• 1 cup of all-purpose flour, sifted
• 1/4 cup of granulated sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of whole milk, at room temperature
• 1/3 cup of unsalted butter, melted and slightly cooled
• 1/4 cup of golden honey
• 1 large farm-fresh egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan with butter or cooking spray.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, honey, and egg until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread, so stop as soon as the flour disappears.
5. Transfer the batter to the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: For an extra golden top, brush the baked cornbread with a little melted butter right after it comes out of the oven.

You’ll love how this cornbread strikes the perfect balance between sweet and savory, with a moist, tender crumb that practically melts in your mouth. Serve it warm with a drizzle of honey or a pat of butter for an extra indulgent treat.

Jalapeno Cheddar Cornbread

Yesterday, I found myself craving something that perfectly balances heat, cheese, and that unmistakable cornmeal goodness. That’s when I decided to whip up a batch of Jalapeno Cheddar Cornbread, a recipe that’s become a staple in my kitchen for its irresistible flavor and comforting texture.

Ingredients

• 1 cup of finely ground yellow cornmeal
• 1 cup of all-purpose flour, sifted
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of whole milk, at room temperature
• 1/3 cup of rich, unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten
• 1 cup of sharp cheddar cheese, freshly grated
• 2 jalapenos, seeds removed and finely diced
• 1 tablespoon of honey for a subtle sweetness

Instructions

1. Preheat your oven to 375°F (190°C) and generously grease a 9-inch cast-iron skillet or baking pan with butter.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In a separate bowl, mix the milk, melted butter, egg, and honey until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to dense cornbread.
5. Gently fold in the grated cheddar cheese and diced jalapenos until evenly distributed throughout the batter.
6. Transfer the batter into the prepared skillet, smoothing the top with a spatula. Tip: For an extra cheesy top, sprinkle a handful of additional cheddar cheese over the batter before baking.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Keep an eye on the cornbread during the last few minutes to prevent overbaking.

Every bite of this Jalapeno Cheddar Cornbread offers a delightful contrast between the moist, tender crumb and the crispy, cheesy crust. Serve it warm with a dollop of honey butter or alongside a bowl of chili for the ultimate comfort food experience.

Skillet Cornbread with Bacon

Nothing says comfort food quite like a warm, buttery slice of cornbread, especially when it’s studded with crispy bacon and baked to golden perfection in a cast-iron skillet. I remember the first time I made this skillet cornbread with bacon; the aroma filled my kitchen, and I knew it was going to be a hit. It’s become a staple in my home, perfect for Sunday brunches or as a hearty side for chili nights.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup buttermilk, room temperature
• 1/3 cup rich honey
• 1 large farm-fresh egg
• 4 tablespoons unsalted butter, melted
• 6 slices thick-cut bacon, cooked crispy and crumbled

Instructions

1. Preheat your oven to 375°F and place a 10-inch cast-iron skillet inside to heat up.
2. In a large bowl, whisk together the cornmeal, sifted flour, baking powder, and sea salt until well combined.
3. In another bowl, mix the buttermilk, honey, egg, and melted butter until smooth. Tip: Room temperature ingredients blend more easily, ensuring a smoother batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the crumbled bacon. Tip: Overmixing can lead to tough cornbread, so stir until the ingredients are just incorporated.
5. Carefully remove the hot skillet from the oven and swirl a tablespoon of butter around to coat the bottom and sides. Pour the batter into the skillet, smoothing the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Tip: For an extra crispy crust, let the cornbread sit in the skillet for 5 minutes after baking before slicing.

Delight in the contrast of textures—the crispy, caramelized edges against the tender, moist center, with smoky bacon bits in every bite. Serve it warm with a drizzle of honey or a pat of butter for an extra indulgent treat.

Southern Cornbread Dressing

Growing up in the South, cornbread dressing was a staple at our family gatherings, and I’ve spent years perfecting my version. It’s a dish that carries the warmth of home and the promise of comfort with every bite.

Ingredients

• 2 cups crumbled day-old cornbread, slightly dry and golden
• 1 cup diced celery, crisp and fresh
• 1 cup diced onion, sweet and aromatic
• 1/2 cup unsalted butter, rich and creamy
• 2 large farm-fresh eggs, beaten
• 2 cups chicken broth, homemade and flavorful
• 1 tsp finely ground black pepper, for a subtle kick
• 1 tsp dried sage, earthy and fragrant
• 1/2 tsp salt, to enhance all the flavors

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, melt the unsalted butter until it’s bubbly and fragrant.
3. Add the diced celery and onion to the skillet, sautéing until they’re soft and translucent, about 5 minutes.
4. In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, beaten eggs, chicken broth, black pepper, dried sage, and salt. Mix until all ingredients are well incorporated.
5. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
6. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the edges are slightly crispy.
7. Let the dressing rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Unbelievably moist and packed with flavor, this Southern Cornbread Dressing is the perfect side dish for your holiday table. Serve it alongside roasted turkey or ham for a meal that feels like a hug from the inside out.

Cornbread Muffins with Maple Glaze

Delightfully sweet with a hint of savory, these cornbread muffins with maple glaze are the perfect treat to brighten up your morning or add a cozy touch to your dinner table. I remember the first time I made these; the aroma of warm cornbread filled my kitchen, and the maple glaze added just the right amount of sweetness to make them irresistible.

Ingredients

• 1 cup of finely ground yellow cornmeal
• 1 cup of all-purpose flour, sifted
• 1/2 cup of granulated sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of buttermilk, room temperature
• 1/3 cup of unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup of pure maple syrup, for the glaze
• 2 tbsp of unsalted butter, for the glaze

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly with butter.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins light and fluffy.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: Use an ice cream scoop for even distribution.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
7. While the muffins bake, prepare the glaze by heating the maple syrup and butter in a small saucepan over low heat until the butter is melted and the mixture is smooth. Tip: Stir constantly to prevent burning.
8. Once the muffins are done, let them cool in the tin for 5 minutes, then transfer to a wire rack. Drizzle the warm glaze over the top of each muffin.

These muffins boast a tender crumb with a crispy edge, and the maple glaze adds a luxurious sweetness that complements the cornbread’s natural flavors. Serve them warm with a dollop of whipped butter for an extra indulgent treat.

Gluten-Free Southern Cornbread

Finally, a gluten-free cornbread that doesn’t compromise on taste or texture! I remember the first time I tried making this; it was for a family gathering, and no one could tell it was gluten-free. That’s when I knew this recipe was a keeper.

Ingredients

• 1 cup finely ground gluten-free cornmeal
• 1 cup gluten-free all-purpose flour blend
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk, rich and tangy
• 1/3 cup melted unsalted butter, golden and fragrant
• 2 large farm-fresh eggs, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch cast-iron skillet or baking pan with butter.
2. In a large mixing bowl, whisk together the gluten-free cornmeal, gluten-free all-purpose flour blend, granulated sugar, baking powder, and salt until well combined.
3. In a separate bowl, mix the buttermilk, melted butter, and beaten eggs until smooth. Tip: Ensure all wet ingredients are at room temperature for a smoother batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix to avoid a dense cornbread. Tip: A few lumps are okay; they’ll disappear during baking.
5. Transfer the batter into the prepared skillet or pan, smoothing the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: For an extra crispy crust, place the skillet in the oven while it preheats.

Rich in flavor with a perfect crumb, this gluten-free southern cornbread is a dream. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal.

Cornbread Salad with Ranch Dressing

Unbelievable as it may seem, the first time I tried Cornbread Salad with Ranch Dressing was at a summer potluck, and it was love at first bite. The combination of crumbly, sweet cornbread with the creamy, tangy ranch dressing and fresh veggies was a revelation. Since then, it’s become my go-to dish for gatherings, and today, I’m sharing my perfected version with you.

Ingredients

• 1 batch of homemade cornbread, cooled and cubed (about 4 cups of golden, slightly sweet cubes)
• 1 cup of crisp, chopped romaine lettuce
• 1/2 cup of juicy, halved cherry tomatoes
• 1/4 cup of finely diced red onion (for a sharp bite)
• 1/2 cup of creamy ranch dressing (homemade or your favorite store-bought brand)
• 1/4 cup of crumbled crispy bacon (for a smoky crunch)
• 1/4 cup of shredded sharp cheddar cheese

Instructions

1. Preheat your oven to 350°F and bake the cornbread according to the package or recipe instructions until golden brown and a toothpick comes out clean, about 20-25 minutes. Let it cool completely on a wire rack.
2. Once cooled, cut the cornbread into 1-inch cubes, ensuring each piece has a bit of crust for texture.
3. In a large mixing bowl, gently toss the cornbread cubes with the chopped romaine lettuce, halved cherry tomatoes, and diced red onion.
4. Drizzle the creamy ranch dressing over the salad and toss lightly to coat, being careful not to break the cornbread cubes.
5. Sprinkle the crumbled crispy bacon and shredded sharp cheddar cheese on top for the final layer of flavor and texture.
6. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together beautifully.

Rich in textures and flavors, this Cornbread Salad with Ranch Dressing is a delightful mix of sweet, savory, and creamy. Serve it in a clear bowl to showcase the vibrant layers, or pack it for a picnic where it’s sure to be a crowd-pleaser.

Cheesy Cornbread Casserole

Oh, the comfort of a warm, cheesy cornbread casserole straight out of the oven! It’s the kind of dish that brings back memories of family gatherings and cozy Sunday dinners. I love how the golden top crackles slightly when you spoon into it, revealing the moist, tender cornbread underneath.

Ingredients

• 1 cup of finely ground yellow cornmeal
• 1 cup of all-purpose flour, sifted
• 1/4 cup of granulated sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of whole milk, at room temperature
• 1 large farm-fresh egg, lightly beaten
• 1/4 cup of rich, unsalted butter, melted
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of sweet corn kernels, drained if canned

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish with butter.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Tip: Sifting the flour beforehand ensures a lighter texture in your casserole.
4. In another bowl, mix the milk, egg, and melted butter until fully incorporated.
5. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the casserole tender.
6. Tip: Let the batter sit for 5 minutes before baking to allow the cornmeal to absorb the liquids for a moister result.
7. Fold in the grated cheddar cheese and corn kernels gently into the batter.
8. Tip: For an extra cheesy top, reserve a handful of cheese to sprinkle over the batter before baking.
9. Transfer the batter into the prepared baking dish and smooth the top with a spatula.
10. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
11. Let the casserole cool for 5 minutes before serving to allow it to set properly.

Here’s the best part: the casserole emerges from the oven with a delightfully crisp crust, while the inside stays incredibly soft and fluffy. Serve it alongside a bowl of chili or as a standalone treat with a drizzle of honey for a sweet contrast to the savory cheese.

Cornbread with Creamed Corn

Very few things bring me as much comfort as a warm slice of cornbread straight out of the oven, especially when it’s packed with creamy, sweet kernels of corn. This Cornbread with Creamed Corn recipe is a game-changer for your side dish repertoire, blending the perfect balance of sweetness and texture that’ll have everyone asking for seconds.

Ingredients

• 1 cup of finely ground yellow cornmeal
• 1 cup of all-purpose flour, sifted
• 1/4 cup of granulated sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of creamed corn, sweet and creamy
• 1/2 cup of sour cream, rich and tangy
• 1/4 cup of unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, lightly beaten
• 1/2 cup of whole milk

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish with butter or cooking spray.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the creamed corn, sour cream, melted butter, eggs, and milk until smooth. Tip: Ensure all wet ingredients are at room temperature for a smoother batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread, so mix until the ingredients are just incorporated.
5. Transfer the batter to the prepared baking dish and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: For an extra golden top, brush the surface with a little melted butter halfway through baking.
7. Let the cornbread cool in the dish for 10 minutes before slicing and serving.

Moist, fluffy, and bursting with corn flavor, this cornbread is a delightful twist on the classic. Serve it warm with a drizzle of honey or a pat of butter for an extra indulgent treat.

Spicy Cornbread with Green Chilies

Digging into a warm, buttery slice of cornbread that packs a little heat is one of my favorite ways to end a summer meal. This Spicy Cornbread with Green Chilies is a twist on the classic, inspired by a batch I once made for a backyard BBQ that had everyone asking for seconds.

Ingredients

• 1 cup of finely ground yellow cornmeal
• 1 cup of all-purpose flour, sifted
• 1/4 cup of granulated sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of buttermilk, room temperature
• 1/3 cup of unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup of canned green chilies, drained and chopped
• 1/2 cup of sharp cheddar cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan with butter or cooking spray.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.
5. Fold in the green chilies and cheddar cheese gently into the batter. Tip: For extra spice, add a pinch of cayenne pepper.
6. Transfer the batter to the prepared pan and spread it evenly with a spatula.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Check at the 20-minute mark to prevent overbaking.
8. Allow the cornbread to cool in the pan for 10 minutes before slicing and serving.

Absolutely irresistible when served warm, this cornbread boasts a moist crumb with pockets of melted cheese and a kick from the green chilies. Try pairing it with a dollop of honey butter for a sweet and spicy contrast that’s downright addictive.

Cornbread Waffles with Fried Chicken

Delightfully crispy on the outside and tender on the inside, these Cornbread Waffles with Fried Chicken are a match made in Southern comfort heaven. I remember the first time I tried this combo at a tiny diner in Nashville; it was love at first bite, and I’ve been perfecting my version ever since.

Ingredients

• 1 1/2 cups of finely ground yellow cornmeal
• 1/2 cup of all-purpose flour, sifted
• 1 tablespoon of granulated sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of sea salt
• 1 1/4 cups of buttermilk, room temperature
• 2 large farm-fresh eggs
• 1/4 cup of unsalted butter, melted and slightly cooled
• 4 boneless, skinless chicken thighs
• 1 cup of buttermilk, for marinating
• 1 cup of all-purpose flour, for dredging
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the cornmeal, sifted flour, sugar, baking powder, baking soda, and sea salt until well combined.
2. In another bowl, beat the buttermilk, eggs, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes to thicken.
3. Preheat your waffle iron to medium-high heat and lightly grease it. Pour 1/2 cup of batter onto the iron and cook until golden brown and crisp, about 4-5 minutes. Keep warm in a low oven.
4. Marinate the chicken thighs in buttermilk for at least 30 minutes, or overnight for extra tenderness.
5. In a shallow dish, mix the flour, smoked paprika, garlic powder, and onion powder. Dredge each thigh in the flour mixture, shaking off excess.
6. Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry the chicken until golden brown and cooked through, about 5-6 minutes per side. Drain on paper towels.
7. Serve the crispy fried chicken atop the warm cornbread waffles. Drizzle with honey or hot sauce for an extra kick.

Golden and glorious, the contrast between the sweet, crumbly waffles and the savory, juicy chicken is simply irresistible. Try stacking them high for a show-stopping brunch centerpiece, or go classic with a side of collard greens for the full Southern experience.

Cornbread Pudding with Vanilla Sauce

Oh, the comfort of a warm, sweet cornbread pudding drizzled with creamy vanilla sauce is unmatched, especially on a cozy evening like tonight. I remember the first time I tried this dish at a friend’s potluck; its rich texture and the perfect balance of sweetness had me hooked, and I’ve been tweaking my recipe ever since to get it just right.

Ingredients

• 1 cup yellow cornmeal, stone-ground for the best texture
• 1 cup all-purpose flour, sifted to avoid lumps
• 1/2 cup granulated sugar, for a subtle sweetness
• 1 tbsp baking powder, to ensure a light and fluffy pudding
• 1/2 tsp salt, to enhance all the flavors
• 1 cup whole milk, for richness
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, beaten
• 1 cup heavy cream, for the vanilla sauce
• 1/4 cup granulated sugar, for the sauce
• 1 vanilla bean, split and scraped, for an aromatic sauce

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish with butter.
2. In a large bowl, whisk together the cornmeal, flour, 1/2 cup sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, and eggs until smooth. Tip: Ensure the butter is cool to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the pudding tender.
5. Transfer the batter to the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. While the pudding bakes, prepare the vanilla sauce by combining the heavy cream, 1/4 cup sugar, and scraped vanilla bean in a small saucepan over medium heat.
7. Stir the sauce constantly until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Tip: Keep the heat medium to prevent scorching.
8. Remove the vanilla bean before serving. Tip: For an extra vanilla punch, you can leave the bean in the sauce for a few more minutes.
9. Once the pudding is baked, let it cool for 5 minutes before serving. Drizzle with the warm vanilla sauce.

Unbelievably moist and tender, this cornbread pudding pairs wonderfully with the aromatic vanilla sauce, creating a dessert that’s both comforting and elegant. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a simpler pleasure.

Cornbread Stuffed Bell Peppers

Last weekend, I found myself staring at a basket of vibrant bell peppers and a leftover batch of cornbread, sparking the idea for this comforting dish. It’s a perfect blend of sweet, savory, and a little bit of spice, making it a hit at my dinner table.

Ingredients

• 4 large, firm bell peppers, any color
• 2 cups crumbled, day-old cornbread
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup whole milk
• 1/4 cup rich extra virgin olive oil
• 1 large farm-fresh egg, lightly beaten
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Carefully cut the tops off the bell peppers and remove the seeds and membranes, keeping the peppers whole.
3. In a large bowl, combine the crumbled cornbread, grated cheddar cheese, milk, olive oil, beaten egg, black pepper, and sea salt. Mix until all ingredients are well incorporated.
4. Stuff each bell pepper with the cornbread mixture, packing it gently to fill all the spaces.
5. Place the stuffed peppers in the prepared baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is golden brown on top.
6. Let the peppers cool for 5 minutes before serving to allow the filling to set.

Now, these cornbread stuffed bell peppers offer a delightful contrast between the tender, sweet peppers and the moist, savory filling. Serve them with a drizzle of hot honey for an extra kick or alongside a crisp green salad for a complete meal.

Cornbread and Sausage Stuffing

Delightfully savory and comforting, this Cornbread and Sausage Stuffing is a dish that brings back memories of family gatherings around the holiday table. I love how the crispy edges contrast with the soft, moist center, making it a must-have side dish in my home.

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 4 cups day-old cornbread, cubed into 1-inch pieces
• 1 cup unsalted butter, melted to a golden hue
• 2 large farm-fresh eggs, lightly beaten
• 1 cup finely diced yellow onion
• 1 cup crisp celery, chopped
• 2 cups rich chicken stock
• 1 tbsp fresh sage, minced to release its aromatic oils
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with a bit of the melted butter.
2. In a large skillet over medium heat, cook the sausage until it’s browned and crumbly, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
3. In the same skillet, sauté the onion and celery in the remaining butter until they’re soft and translucent, about 5 minutes. Tip: This step builds a flavor base, so don’t rush it.
4. In a large bowl, combine the cornbread cubes, cooked sausage, and sautéed vegetables. Gently fold in the beaten eggs, chicken stock, sage, black pepper, and sea salt until everything is evenly moistened. Tip: The mixture should hold together when pressed but not be soggy.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake uncovered for 35-40 minutes, or until the top is golden brown and crispy. Tip: For an extra crispy top, broil for the last 2-3 minutes, watching closely to prevent burning.

Every bite of this stuffing is a perfect balance of textures, from the crunchy top layer to the tender, flavorful interior. Serve it alongside your favorite roasted meats or enjoy it as a hearty main dish with a side of cranberry sauce for a sweet contrast.

Cornbread Croutons for Soup

Last week, I found myself staring at a leftover batch of cornbread, wondering how to give it a delicious second life. That’s when the idea of transforming it into crispy, golden croutons for soup hit me—perfect for adding a Southern twist to any bowl.

Ingredients

• 2 cups day-old cornbread, cut into 1-inch cubes
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, gently toss the cornbread cubes with extra virgin olive oil until each piece is lightly coated.
3. Sprinkle the sea salt, black pepper, and smoked paprika over the cubes, tossing again to distribute the seasonings evenly.
4. Spread the seasoned cubes in a single layer on a baking sheet, ensuring they don’t overlap for even crisping.
5. Bake for 12-15 minutes, or until the croutons are golden brown and crispy, flipping them halfway through for uniform color.
6. Remove from the oven and let cool for 5 minutes before serving to allow them to crisp up further.

Best enjoyed while still warm, these croutons bring a delightful crunch and a smoky, buttery flavor to any soup. Try them atop a creamy tomato bisque or a hearty chili for an unforgettable texture contrast.

Cornbread Panzanella Salad

Kicking off the summer with a twist on a classic, I stumbled upon this Cornbread Panzanella Salad during a lazy Sunday brunch experiment. It’s a delightful mashup that brings together the comforting crunch of cornbread with the fresh, vibrant toss of a traditional panzanella, perfect for those who love a bit of sweetness in their savory dishes.

Ingredients

• 2 cups day-old cornbread, cubed into 1-inch pieces
• 1 pint cherry tomatoes, halved and bursting with juice
• 1 medium cucumber, crisp and diced
• 1/2 red onion, thinly sliced for a sharp bite
• 1/4 cup rich extra virgin olive oil
• 2 tbsp apple cider vinegar, for a tangy kick
• 1 tbsp honey, to sweeten the deal
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh basil leaves, torn for aroma
• 1/2 tsp sea salt, to enhance flavors

Instructions

1. Preheat your oven to 375°F to toast the cornbread cubes to golden perfection, about 10 minutes, stirring halfway for even browning.
2. While the cornbread toasts, whisk together the olive oil, apple cider vinegar, honey, black pepper, and sea salt in a large bowl until emulsified.
3. Add the cherry tomatoes, cucumber, and red onion to the bowl with the dressing, gently tossing to coat. Let it sit for 5 minutes to marinate.
4. Tip: For the best texture, let the salad sit for a few minutes after adding the dressing to allow the flavors to meld.
5. Once the cornbread is toasted and slightly cooled, add it to the salad along with the torn basil leaves, tossing gently to combine without breaking the cornbread.
6. Tip: Adding the cornbread last ensures it stays crisp and doesn’t get soggy from the dressing.
7. Serve immediately or let it sit for up to 10 minutes before serving to allow the cornbread to soak up just a bit of the dressing.
8. Tip: If you’re making this ahead, keep the cornbread separate and add it just before serving to maintain its crunch.

Gorgeously rustic and bursting with contrasts, this salad is a textural dream with the softness of the marinated veggies against the crispy cornbread. Try serving it alongside grilled chicken or as a standalone dish for a light, satisfying meal that celebrates summer’s bounty.

Cornbread with Fresh Herbs

Growing up in the South, cornbread was a staple at our family table, but it wasn’t until I started experimenting with fresh herbs that I truly fell in love with this classic dish. The combination of sweet cornmeal and aromatic herbs creates a symphony of flavors that’s both comforting and sophisticated. Here’s how I make my herb-infused cornbread that never fails to impress.

Ingredients

• 1 cup of finely ground yellow cornmeal
• 1 cup of all-purpose flour, sifted
• 1/4 cup of granulated sugar
• 1 tbsp of baking powder
• 1/2 tsp of sea salt
• 1 cup of buttermilk, room temperature
• 1/3 cup of unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp of fresh rosemary, finely chopped
• 2 tbsp of fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch cast-iron skillet with a thin layer of butter. Tip: A well-seasoned cast-iron skillet gives the cornbread a beautifully crisp crust.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the cornbread light and fluffy.
5. Stir in the fresh rosemary and thyme until evenly distributed throughout the batter.
6. Pour the batter into the prepared skillet and smooth the top with a spatula. Tip: For an extra golden top, brush the surface with a little melted butter before baking.
7. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.

Let this cornbread cool for a few minutes before slicing. The herbs add a fragrant freshness that complements the sweet, buttery crumb perfectly. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal.

Cornbread and Collard Greens Pie

Waking up to the crisp morning air, I couldn’t help but crave something that combines the comfort of cornbread with the hearty goodness of collard greens. That’s when the idea of a Cornbread and Collard Greens Pie came to mind, a dish that’s as comforting as it is nutritious. It’s the perfect way to bring a piece of Southern charm to your table, any day of the week.

Ingredients

• 1 cup of stone-ground yellow cornmeal
• 1 cup of all-purpose flour, sifted
• 1 tablespoon of baking powder
• 1 teaspoon of sea salt
• 1 cup of buttermilk, rich and tangy
• 1/4 cup of honey, sweet and floral
• 1 large farm-fresh egg
• 4 tablespoons of unsalted butter, melted and slightly cooled
• 2 cups of collard greens, stems removed and leaves chopped
• 1/2 cup of sharp cheddar cheese, grated
• 1/4 cup of diced onions
• 1 clove of garlic, minced
• 1 tablespoon of olive oil, rich extra virgin

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with butter or cooking spray.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and sea salt until well combined.
3. In another bowl, mix the buttermilk, honey, egg, and melted butter until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread light.
5. Heat the olive oil in a skillet over medium heat. Sauté the onions and garlic until translucent, about 3 minutes.
6. Add the collard greens to the skillet and cook until wilted, about 5 minutes. Season with a pinch of salt.
7. Spread the collard greens mixture evenly at the bottom of the prepared pie dish. Sprinkle the grated cheddar cheese on top.
8. Pour the cornbread batter over the collard greens and cheese, spreading it evenly with a spatula.
9. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the pie dish halfway through baking for even browning.
10. Let the pie cool for 10 minutes before slicing. Tip: This resting time allows the pie to set, making it easier to slice.

Just out of the oven, this pie is a delightful contrast of textures—crispy golden crust giving way to a moist, fluffy interior. The collard greens add a slight bitterness that balances the sweetness of the cornbread beautifully. Serve it warm with a dollop of sour cream or a drizzle of hot honey for an extra kick.

Cornbread with Black Beans and Cheese

Perfect for those cozy evenings when you’re craving something hearty yet simple, this Cornbread with Black Beans and Cheese has become my go-to comfort food. I remember the first time I whipped it up; the aroma filled my kitchen, promising a deliciously satisfying meal.

Ingredients

• 1 cup of finely ground yellow cornmeal
• 1 cup of all-purpose flour, sifted
• 1 tablespoon of baking powder
• 1/2 teaspoon of sea salt
• 1 cup of buttermilk, rich and tangy
• 1/4 cup of honey, sweet and golden
• 1 large farm-fresh egg
• 1/4 cup of unsalted butter, melted and slightly cooled
• 1 cup of cooked black beans, drained and rinsed
• 1 cup of sharp cheddar cheese, freshly grated
• 1/4 cup of diced jalapeños, for a spicy kick (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish with butter or cooking spray.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and sea salt until well combined.
3. In another bowl, mix the buttermilk, honey, egg, and melted butter until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the cornbread tender.
5. Gently fold in the black beans, cheddar cheese, and jalapeños (if using) into the batter.
6. Transfer the batter to the prepared baking dish and smooth the top with a spatula. Tip: For an extra cheesy top, sprinkle a little more grated cheese on top before baking.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the dish halfway through baking for even browning.
8. Let the cornbread cool in the dish for about 10 minutes before slicing and serving.

This cornbread is wonderfully moist with a slight crunch from the edges, and the black beans add a lovely texture contrast. Serve it warm with a dollop of sour cream or alongside a bowl of chili for a comforting meal.

Cornbread Topped Chili Pie

Every time the weather starts to turn, I find myself craving the kind of meals that warm you from the inside out. That’s how this Cornbread Topped Chili Pie came to be a staple in my kitchen—it’s the perfect blend of hearty chili and sweet, fluffy cornbread that just hits the spot.

Ingredients

• 1 lb ground beef, preferably 80/20 for richness
• 1 medium onion, diced into small, even pieces
• 2 cloves garlic, minced until fragrant
• 1 can (15 oz) kidney beans, drained and rinsed to remove excess sodium
• 1 can (14.5 oz) diced tomatoes, with their juices for added moisture
• 2 tbsp chili powder, for that deep, smoky flavor
• 1 tsp ground cumin, to add a warm, earthy note
• 1 cup cornmeal, finely ground for a tender crumb
• 1 cup all-purpose flour, sifted to ensure lightness
• 1/4 cup granulated sugar, for a hint of sweetness
• 1 tbsp baking powder, to help the cornbread rise
• 1 cup whole milk, for richness
• 1 large egg, beaten to bind the batter
• 1/4 cup unsalted butter, melted and slightly cooled

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it apart with a spoon as it cooks, about 5-7 minutes.
3. Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
4. Stir in the kidney beans, diced tomatoes with their juices, chili powder, and ground cumin. Simmer the mixture for 10 minutes, allowing the flavors to meld.
5. While the chili simmers, in a large bowl, whisk together the cornmeal, flour, sugar, and baking powder.
6. In another bowl, mix the milk, beaten egg, and melted butter until well combined.
7. Pour the wet ingredients into the dry ingredients, stirring just until combined to avoid overmixing.
8. Transfer the chili to a 9-inch pie dish or similar baking dish, spreading it evenly.
9. Carefully spoon the cornbread batter over the chili, spreading it to cover the chili completely.
10. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

The contrast between the spicy, savory chili and the sweet, moist cornbread is simply irresistible. Serve it straight from the oven with a dollop of sour cream or a sprinkle of sharp cheddar cheese for an extra layer of flavor.

Cornbread with Dried Fruit and Nuts

Just last weekend, I found myself craving something sweet yet hearty, and that’s when this Cornbread with Dried Fruit and Nuts recipe came to mind. It’s the perfect blend of comforting cornbread with the unexpected but delightful crunch and sweetness of nuts and dried fruit.

Ingredients

• 1 cup of finely ground yellow cornmeal
• 1 cup of all-purpose flour, sifted
• 1/2 cup of granulated sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of buttermilk, room temperature
• 1/3 cup of rich, unsalted melted butter
• 1 large farm-fresh egg
• 1/2 cup of mixed dried fruit (apricots and cranberries), finely chopped
• 1/2 cup of mixed nuts (walnuts and pecans), toasted and roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan with butter or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the buttermilk, melted butter, and egg together until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to dense cornbread.
5. Gently fold in the chopped dried fruit and nuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Tip: For an extra crunchy top, sprinkle a little sugar over the batter before baking.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 20 minutes to prevent overbaking.
8. Allow the cornbread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cornbread is wonderfully moist with a slight crumb, packed with bursts of sweetness from the dried fruit and a satisfying crunch from the nuts. Serve it warm with a dollop of honey butter for an extra indulgent treat.

Cornbread French Toast

Oh, the joy of discovering a twist on a classic breakfast that’s both comforting and slightly indulgent! I stumbled upon this Cornbread French Toast recipe during a lazy Sunday brunch experiment, and it’s been a game-changer. The slightly sweet, crumbly texture of cornbread transforms into something magical when soaked in a rich custard and griddled to golden perfection.

Ingredients

• 4 thick slices of day-old, homemade cornbread (for better absorption)
• 2 large farm-fresh eggs (for a rich custard base)
• 1/2 cup whole milk (for creaminess)
• 1 tbsp pure vanilla extract (for aromatic sweetness)
• 1 tbsp granulated sugar (to enhance the cornbread’s natural sweetness)
• 1/2 tsp ground cinnamon (for a warm spice note)
• 2 tbsp unsalted butter (for a golden, buttery crust)
• Pure maple syrup and fresh berries (for serving)

Instructions

1. In a wide, shallow bowl, whisk together the eggs, milk, vanilla extract, sugar, and cinnamon until fully combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of butter, letting it melt and coat the pan evenly.
3. Dip each slice of cornbread into the egg mixture, allowing it to soak for about 20 seconds per side for maximum absorption without falling apart.
4. Place the soaked cornbread slices in the skillet, cooking for 3-4 minutes on each side or until deeply golden and slightly crispy at the edges.
5. Repeat with the remaining slices, adding more butter to the skillet as needed to prevent sticking.
6. Serve immediately, drizzled with pure maple syrup and topped with fresh berries for a burst of freshness.

Remarkably, the Cornbread French Toast offers a delightful contrast between the crispy exterior and the soft, custardy interior, with the cornbread’s inherent sweetness playing beautifully against the tangy berries. For an extra touch of decadence, a dollop of whipped cream or a sprinkle of powdered sugar elevates this dish to brunch-worthy status.

Cornbread Ice Cream Sandwich

Picture this: a warm summer evening, the kind where the air feels like a cozy blanket, and you’re craving something that perfectly marries comfort with a cool treat. That’s when I stumbled upon the idea of a Cornbread Ice Cream Sandwich, a delightful twist on traditional desserts that’s as fun to make as it is to eat.

Ingredients

• 1 cup of finely ground yellow cornmeal
• 1 cup of all-purpose flour, sifted for lightness
• 1/2 cup of granulated sugar, for a subtle sweetness
• 1 tbsp of baking powder, to ensure a fluffy texture
• 1/2 tsp of salt, to balance the flavors
• 1 cup of buttermilk, for tangy moisture
• 1/3 cup of melted unsalted butter, rich and golden
• 1 large farm-fresh egg, beaten
• 1 pint of vanilla bean ice cream, creamy and fragrant

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Add the buttermilk, melted butter, and beaten egg to the dry ingredients, stirring just until the batter comes together. Tip: Overmixing can lead to dense cornbread, so mix until you no longer see dry flour.
4. Pour the batter into the prepared pan, smoothing the top with a spatula.
5. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: For extra crisp edges, let the cornbread bake for the full 25 minutes.
6. Allow the cornbread to cool completely in the pan on a wire rack, then cut into 8 equal squares.
7. Slice each square horizontally to create a top and bottom layer for your sandwiches.
8. Scoop 1/4 cup of vanilla bean ice cream onto the bottom layer of each cornbread square, then gently press the top layer over the ice cream. Tip: For easier handling, slightly soften the ice cream before scooping.
9. Place the assembled sandwiches in the freezer for at least 1 hour to firm up before serving.

Buttery, crumbly cornbread paired with smooth, cold ice cream creates a contrast that’s simply irresistible. Serve these sandwiches at your next barbecue for a dessert that’s sure to spark conversations, or enjoy one as a midnight snack when the summer heat lingers into the night.

Conclusion

Whether you’re a seasoned baker or just starting out, these 24 Delicious Southern Cornbread Recipes offer something for everyone to love. From classic to creative, each recipe promises to bring warmth and comfort to your table. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share this roundup on Pinterest for fellow cornbread enthusiasts to enjoy!